I like to call this dish
"Sticks and Stones" because the broken spaghetti resembles sticks and
the chickpeas remind me of tiny stones.

Directions

Heat a soup pot over medium
heat. Add the olive oil, onion, celery, garlic and rosemary. Stir to coat with
oil, Cover the pot and cook over low heat for about 10 minutes until the onions
and celery are tender. Rinse and drain chickpeas and add to pot with stock.
Stir well and cook another 15 minutes till chickpeas are very tender. Remove
about 1 cup of the chickpea and vegetable mixture and puree in blender or
food processor. Return puree to pot to thicken soup. Add pasta and cook another
ten minutes till done. Season to taste with salt, pepper and red pepper flakes.
Serve in heated soup plates topped with parsley.